Winery Paul HobbsCrossBarn Sauvignon Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the CrossBarn Sauvignon Blanc from the Winery Paul Hobbs
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the CrossBarn Sauvignon Blanc of Winery Paul Hobbs in the region of California is a powerful with a nice freshness.
Food and wine pairings with CrossBarn Sauvignon Blanc
Pairings that work perfectly with CrossBarn Sauvignon Blanc
Original food and wine pairings with CrossBarn Sauvignon Blanc
The CrossBarn Sauvignon Blanc of Winery Paul Hobbs matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of aïoli, leek, goat cheese and bacon quiche or quick and savoury custard for microwave slackers.
Details and technical informations about Winery Paul Hobbs's CrossBarn Sauvignon Blanc.
Discover the grape variety: Muska noir
Light, fruity reds with a pale ruby robe, soft tannins, and an airy palate with moderate acidity, offering understated red-fruit aromas. A discreet, rustic Provençal profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value, it bears witness to the pre-phylloxera ampelographic diversity of southern France.
Last vintages of this wine
The best vintages of CrossBarn Sauvignon Blanc from Winery Paul Hobbs are 2015, 0, 2016
Informations about the Winery Paul Hobbs
The Winery Paul Hobbs is one of of the world's great estates. It offers 46 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
Accessible, quality Californian mosaic north of San Francisco: signature Pinot Noir as king red on the cool side (Russian River, Sonoma Coast) — fine and silky with notes of cherry, raspberry, undergrowth and a spicy touch. Ample Chardonnay (apple, vanilla). Dense Cabernet Sauvignon in Alexander Valley (blackcurrant, cedar), spicy Zinfandel in Dry Creek (blackberry, pepper). 19 distinct AVAs, >60 grapes, foggy coast vs warm valleys.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
